Description
Tender poached coconut milk chicken is a delightful dish that brings a taste of Thai cuisine to your kitchen. This recipe showcases the creamy richness of coconut milk combined with aromatic spices and tender chicken, making it perfect for weeknight dinners or special occasions. In just a few simple steps, you can enjoy this flavorful dish over steamed rice, creating a satisfying meal everyone will love.
Ingredients
Scale
- 1 Tablespoon Coconut Oil (or canola oil)
- 1 Onion (diced)
- 1 Tablespoon Fresh Ginger (minced)
- 4 Garlic Cloves (minced)
- 1 Red Chili (minced)
- (2) 14-ounce cans Coconut Milk
- 2 to 3 Tablespoons Soy Sauce
- 3 Tablespoons Red Curry Paste
- 1 Tablespoon Brown Sugar
- 1 1/2 lbs. Chicken Breast (sliced)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Cilantro, Chili Oil or Chili Crunch, Scallions, Fresh Lime
- Steamed Rice
Instructions
- Heat coconut oil in a large deep skillet over medium heat. Sauté diced onion for 4-5 minutes until softened. Add minced ginger, garlic, and red chili; cook for an additional 2 minutes.
- Pour in the coconut milk, soy sauce, brown sugar, and red curry paste. Stir to combine.
- Add sliced chicken breast to the simmering sauce and reduce heat to medium-low. Simmer for 15-20 minutes until the chicken is cooked through.
- Remove from heat once cooked; avoid overcooking to keep the chicken tender.
- Serve over steamed rice and garnish with fresh lime juice, cilantro, scallions, and a drizzle of chili oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg